Publications by authors named "Amit B Das"

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Curcuminoids loaded eutectic starch emulsion gel: rheology, stability, in-vitro release behavior and cytotoxicity.
Manaswini Barik, Sankar Chandra Deka, Amit Baran Das

Int J Biol Macromol· September 2025

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Dietary fiber modification: A comparative study of physical, chemical, biological, combined technologies and bioactive impact on food applications.
Tapasya Kumari, Sai Babu, Kshirod Kumar Bag, Amit Baran Das, Sankar Chandra Deka

Carbohydr Res· August 2025

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Impact of choline choride and sugar natural deep eutectic solvents on structure and functionality of treebean (Parkia timoriana) seed protein.
Prostuti Chakravorty, Amit Baran Das

Sci Rep· January 2025

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Structural and rheological characterization of starch-based eutecto-oleogel.
Deepali Deepali, Poonam Mishra, Amit Baran Das

Int J Biol Macromol· November 2024

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Effect of gelatin and acacia gum on anthocyanin coacervated microcapsules using double emulsion and its characterization.
Lourembam Monika Devi, Amit Baran Das, Laxmikant S Badwaik

Int J Biol Macromol· April 2023

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Effect of ultrasound, centrifugation, and enzymatic pretreatments on phytochemical properties and membrane fouling during microfiltration of Sohiong ( L.) juice.
Dristhi Pradhan, Himakshi Baishya, Amit Baran Das

Food Sci Biotechnol· October 2022

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Dipeptidyl peptidase-4 (DPP-4) inhibitory activity and glucagon-like peptide (GLP-1) secretion in arsenically safe pigmented red rice ( L) and its product.
Duyi Samyor, Danielle Calderwood, Manus Carey, Amit B Das, Brian D Green

J Food Sci Technol· October 2022

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Effect of natural deep eutectic solvents on thermal stability, syneresis, and viscoelastic properties of high amylose starch.
Vivek Gupta, Rahul Thakur, Amit Baran Das

Int J Biol Macromol· September 2021

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Physicochemical and phytochemical properties of foam mat dried passion fruit () powder and comparison with fruit pulp.
Duyi Samyor, Sankar Chandra Deka, Amit Baran Das

J Food Sci Technol· February 2021

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Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin.
Amit Baran Das, Vaibhav V Goud, Chandan Das

Food Sci Biotechnol· January 2021

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Effect of ionic liquid on sol-gel phase transition, kinetics and rheological properties of high amylose starch.
L Susmita Devi, Amit Baran Das

Int J Biol Macromol· November 2020

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Microencapsulation of anthocyanin extract from purple rice bran using modified rice starch and its effect on rice dough rheology.
Amit Baran Das, V V Goud, Chandan Das

Int J Biol Macromol· March 2019

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Effect of extrusion conditions on the physicochemical and phytochemical properties of red rice and passion fruit powder based extrudates.
Duyi Samyor, Sankar Chandra Deka, Amit Baran Das

J Food Sci Technol· December 2018

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Effect of alcohol-acid modification on physicochemical, rheological and morphological properties of glutinous rice starch.
Sangeeta Gope, Duyi Samyor, Atanu Kumar Paul, Amit Baran Das

Int J Biol Macromol· December 2016

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Acrylamide in snack foods.
Amit Baran Das, Prem Prakas Srivastav

Toxicol Mech Methods· April 2012

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